Healthy, indulgent... delicious!
Makes 1 cake (medium):
Oat Flour (100g)
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml)
Baking Soda (2 tsp)
Raw Cocoa powder (80g)
Water (200 ml - boiling)
Frosting:
Semi-sweet chocolate (50g)
Coconut oil (1 tsp)
Soya milk (or other vegetable milk - 1 tbsp)
1) Preheat the oven to 180C/350F/Gas 4.
2) Line one cake tin with parchment paper. Set aside.
3) In a large mixing bowl, stir together the dry ingredients.
4) Add coconut oil and mix.
5) Stir in boiling water (batter will be thin).
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool.
8) Prepare the frosting. Melt the chocolate with the coconut oil.
9) Pour over the chocolate frosting.
Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)
1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.
